I am in love with lemon poppyseed muffins! Why? I don’t often bake. It has never been my thing. So, in order to get off my no-baking laurels, I needed something delicious. I could think of nothing better to do just that.
Lemon poppy seed muffins aren’t any more difficult to make than any other muffins. It just takes a bit of prep, but it’s so worth it.
Separate your eggs, zest your lemons and measure out your ingredient beforehand so you are ready to roll without interruptions. I cut up my butter and let it sit for a bit to warm up so it’s easier to work with. Next I added it to the sugar, but it may not have been warm enough as you’ll soon see.
After you add the butter you need to start by creaming the butter and sugar together until they are smoothly blended. My butter was a bit on the cool side and so it didn’t cream perfectly on the first go around. Once I added the egg yolks and let it stand a bit more it creamed well. Sadly I only have photos of the less than stellar cream job.
Now it’s time to mix the dry ingredients. Just toss them in a big bowl and stir them to combine. It already looks delicious, but I assure you, wait until after the baking to start eating.
Note: I have mentioned it before, but if you are going to use zest from citrus, try to get organic fruits. Otherwise you’ll be filling your food with more chemicals than you want to know.
Add in your wet ingredients to the dry and mix until combined, but try not to over-mix them. Suggest alternating the dry ingredients and butter milk when adding to the creamed mixture. You won’t get lumpy spots and you will be able to make sure it’s mixed well. Once that’s done, add your lemon juice and vanilla.
Now comes the real trick! Whipping the egg whites so they are almost a meringue or whipped cream looking consistency. You obviously won’t go that far, you only need small peaks to form and stay standing. This means the whites will still be a bit runny and not totally whipped solid.
Gently fold in the whites with the batter. You want to be careful here. The idea is to keep the whipped whites filled with air. This will make your muffins light, fluffy and deliciously moist. If you mix too hard or too long you risk removing the air you whipped into the whites.
Fill your tray with paper liners or grease it well. Fill to about 3/4 of the volume of the cups/tin. I used liners because I was going to take these to some friends. Also, the liners make removal and transport a snap. Plus, as an added benefit, it’s easier to clean the tray. Win-Win!
Pop them in the oven and wait. You don’t really get to sample your food as you make it. You have to wait. Call me impatient!
After 20 or so minutes in the oven you will have delicious muffins. Take them out and set them on a cooling rack for at least 5 minutes. See! More waiting. Silly baking.
Once they are out on the counter I dare you not to eat them all! (I don’t recommend it, though.)
There you have it. Some fluffy and tasty lemon poppy seed muffins. They are sooo good! Since it has been over a year from the last lemon poppy seed muffin I ate, I probably ate more of them than I should, but hey, I don’t ever bake. At least there were a few left for friends. Next time I’ll make two batches.
INGREDIENTS
2 large eggs, separated
½ cup of sweet cream butter, unsalted (about 1 stick)
⅔ cup granulated sugar
1⅓ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
2 Tbsp poppy seeds
zest of two lemons, organic
¼ tsp salt
½ cup buttermilk
2 Tbsp lemon juice
1 tsp vanilla extract
INSTRUCTIONS
Preheat your oven to 350 degrees. Cream the butter and sugar in a mixing bowl.
Add yolks one at a time and combine with the creamed butter/sugar
In a separate bowl combine all the dry ingredients, poppy seeds and lemon zest.
Alternate adding dry ingredients and buttermilk to the creamed mixture. Once all are mixed add the lemon juice and vanilla.
In a separate bowl, beat the egg whites until they retain small peaks. Then gently fold the eggs into the batter until fully incorporated.
Spoon the batter into a prepared muffin tray. Fill the cups.
Cook for 20-25 minutes or until you can insert a toothpick and it comes out clean.
Cool for a minimum of 5 minutes.
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STOPPlease do continue sharing recipes! Also- you have such appetising images !